Mhamara Roasted Red Pepper & Walnut Dip with Pomegranate Molasses

Ingredients

• red bell peppers4 large
• walnuts100g
• breadcrumbs (panko or fresh)50g
• pomegranate molasses2 tbsp
• olive oil3 tbsp
• lemon juice1 tbsp
• ground cumin1 tsp
• Aleppo pepper flakes (or 1/2 tsp cayenne)1 tsp
• salt1 tsp
• pomegranate seedsfor garnish
• fresh parsleyfor garnish

Directions

1. 1

   Preheat your oven's broiler. Place the whole red peppers on a baking sheet lined with foil. Broil, turning occasionally, until the skins are blistered and blackened on all sides, about 15-20 minutes.

2. 2

   Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and pat the peppers dry with paper towels (this eliminates excess moisture).

3. 3

   In a dry skillet over medium heat, toast the walnuts for 3-4 minutes until fragrant, stirring frequently. Remove from heat and let cool.

4. 4

   In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, lemon juice, cumin, Aleppo pepper, and salt. Pulse until you reach a coarse, spreadable consistency—you want some texture remaining, not a completely smooth puree.

5. 5

   Taste and adjust seasoning, adding more salt, lemon juice, or pomegranate molasses to balance the flavors to your liking.

6. 6

   Transfer the mhamara to a shallow serving bowl. Drizzle with extra olive oil and sprinkle with pomegranate seeds and chopped parsley. Serve at room temperature with warm pita bread, fresh vegetables, or as part of a mezze spread.